Effects of fermentation conditions on the potential...

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International Journal of Food Science & Technology 2016 / 11

Effects of fermentation conditions on the potential anti-hypertensive peptides released from yogurt fermented by Lactobacillus helveticus and Flavourzyme ®

Shi, Min, Ahtesh, Fatah, Mathai, Michael, McAinch, Andrew J., Su, Xiao Q.
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13253
Date:
November, 2016
File:
PDF, 465 KB
english, 2016
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